Cheesy Pull Apart Bread with Garlic and Parmesan
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This cheesy pull apart bread is what you make when dinner needs something more than plain rolls, but you do not want to turn it into a whole production. It looks impressive on the table without feeling like an afterthought, whether it is served with soup, pasta, or a big salad.
The dough is simple and the shaping is straightforward. If you can roll dough and stack pieces, you are good.
There is some rise time involved, but most of it is hands-off. You do a little work up front, let the dough do its thing, and end up with warm, cheesy bread that fits naturally into dinner.
If you’re serving this with soup, it pairs especially well with tomato-based or creamy soups where you want something to pull apart and dunk, like my homemade tomato soup or creamy chicken tortellini soup.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
This cheesy pull apart bread feels special without being complicated. The layers stay soft, the edges bake up lightly crisp, and every piece actually delivers garlic and cheese flavor.
- Pulls apart cleanly. Each piece lifts away easily without tearing or collapsing, which makes it easy to share at the table.
- Adaptable for dinner. This bread works with soups, pasta, salads, or roasted meats without feeling out of place.
- Make-ahead friendly. You can assemble the loaf ahead of time and bake it when you are ready, which helps when you are feeding people.
Frequently Asked Questions
Yes. Skip the activation step and mix it directly with the dry ingredients.
Yes. Wrap tightly and freeze once fully cooled.
Yes. Assemble the loaf and refrigerate overnight. Let it sit at room temperature before baking.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Water. Used to activate the yeast. It should be warm to the touch, around 105°F (40°C), so the yeast activates properly without being damaged.
- Active dry yeast. Gives the dough its rise and soft texture. Make sure it is fresh and foamy before moving on. Instant yeast can be used as a swap.
- Sugar. Feeds the yeast and adds a subtle sweetness that balances the savory filling. Honey can also be used.
- Milk. Adds richness and keeps the dough soft. Any milk works here, including dairy-free options.
- Butter and salt. Used in both the dough and filling to add flavor and tenderness. Salted butter is fine.
- Flour. Start on the lower end of the range and add more gradually until the dough pulls away from the bowl and feels slightly tacky, not sticky. Humidity and measuring style can affect how much flour you need. Bread flour can be used, but the bread will be slightly chewier.
- Garlic. Freshly grated garlic gives the best flavor, but garlic powder can be used in a pinch.
- Herbs. Dried parsley adds mild flavor and color, while fresh rosemary brings a stronger, aromatic note. Using 1 teaspoon of rosemary keeps it balanced.
- Parmesan cheese. Adds salty, savory flavor between the layers. Freshly grated melts best.
How to make Pull-Apart Bread
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Melt the butter and set it aside to cool slightly. Warm the water to about 105°F (40°C), then combine it with the yeast and a tablespoon of the sugar and let it sit until foamy. Warm the milk to about 90°F (32°C), then add it to the bowl with the remaining sugar, melted butter, and salt. Mix in the flour until a soft, slightly tacky dough forms.
Knead the dough on medium speed for 3 to 5 minutes, until smooth. Transfer to a lightly greased bowl, cover, and let rise until doubled in size, about 90 minutes.
While the dough rises, mix the softened butter, salt, garlic, parsley, rosemary, and parmesan until fully combined.
Grease or line a 9×5 loaf pan with parchment paper. Roll the dough into a large rectangle and cut it into 12 even pieces. Spread the cheesy butter over each piece, then fold each one in half.
Brush one side of each folded piece with melted butter and stand them upright in the loaf pan, stacking tightly. Cover loosely and let rise until puffy, about 30 minutes. Bake at 375°F (190°C) until golden brown and the loaf sounds hollow when tapped. Finish with melted butter and a sprinkle of flaky salt, then let cool briefly before serving.
Troubleshooting Guide – Problems and Solutions
- The dough did not rise. This usually means the liquid was too hot or the yeast was no longer active. Yeast should be mixed with warm liquids, not hot, and the mixture should foam during activation.
- The bread browned too quickly. Loosely tent the loaf with foil for the last 10 minutes of baking to protect the top while the center finishes cooking.
- The loaf feels dense. Too much flour can weigh the dough down. Add flour gradually and stop once the dough pulls away from the bowl and feels soft and slightly tacky.
- The layers baked unevenly. This happens when the dough pieces are packed too loosely or unevenly in the pan. Stack them snugly so the loaf rises and bakes evenly.
- Cheese leaked and burned on the pan. Some cheese leakage is normal. Line the pan with parchment paper to make cleanup easier and prevent sticking.
Kylee’s Notes
- If your kitchen is cool, let the dough rise in the oven with the light on. A warm environment helps the yeast work consistently.
- Add flour gradually. Humidity can change how much flour the dough needs, so stop when it pulls cleanly from the bowl.
- Finely chop the rosemary so it distributes evenly and does not overpower individual bites.
- Do not overbake. Pull the bread when the top is golden and the loaf sounds hollow to keep the inside soft.
How to store leftovers
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Wrap tightly and freeze for up to 2 months.
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Cheesy Pull Apart Bread
Equipment
- Stand Mixer with whisk and dough hook
- Bench scraper or pizza cutter
- 9×5 loaf pan
Ingredients
For the dough
For the cheesy garlic butter
- ¼ cup butter softened
- ¼ teaspoon salt
- 2 cloves garlic minced
- 2 teaspoons dried parsley
- 1 teaspoon fresh rosemary, finely chopped can use dried
- ⅓ cup grated parmesan cheese
- 2 tablespoons butter melted
- flaky salt for topping
Instructions
- Get prepped. Melt ¼ cup butter and let it cool slightly.
- Activate the yeast. Warm ¼ cup water to about 105°F (40°C). Add it to the bowl of a stand mixer along with 2 ¼ teaspoons active dry yeast and 1 tablespoon of the sugar. Stir to combine and let sit for about 5 minutes, until foamy.
- Make the dough. Warm the ¾ cup milk to about 90°F (32°C). Add the remaining sugar, warm milk, melted butter, and ¾ teaspoon salt to the yeast mixture and stir to combine. Add 2 cups of the flour and mix until incorporated, then switch to the dough hook and add the remaining flour gradually until the dough pulls away from the sides and feels slightly tacky.
- Knead and rise. Knead the dough on medium speed for 3 to 5 minutes. Transfer to a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 90 minutes.
- Make the cheesy butter. In a medium bowl, mix the softened ¼ cup butter, ¼ teaspoon salt, 2 cloves garlic (minced), 2 teaspoons dried parsley, 1 teaspoon fresh rosemary, finely chopped, and ⅓ cup grated parmesan cheese until fully combined.
- Shape the bread. Grease or line a 9×5 loaf pan with parchment paper. Turn the dough out onto a clean surface and roll into a large rectangle. Cut into 12 even rectangles. Spread the cheesy butter evenly over each piece, then fold each rectangle in half.
- Assemble the loaf. Brush one side of each folded piece with 2 tablespoons butter (melted) and stand them upright in the prepared loaf pan, stacking tightly. Do not butter the outside of the final piece so it does not stick.
- Second rise. Cover loosely and let rise until puffy, about 30 minutes.
- Bake. Heat the oven to 375°F. Bake for 35 minutes, until golden brown and the loaf sounds hollow when tapped.
- Finish. Brush the top with melted butter and sprinkle with flaky salt. Cool for 10 minutes before serving.
Notes
- Let the butter cool slightly before adding to the dough.
- The dough should feel tacky, not sticky.
- Pack the folded dough pieces snugly for clean pull-apart layers.
- Cover loosely during the second rise so the dough does not dry out.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
